Vegan Palak Paneer with Tofu

Name: Vegan Palak Paneer with Tofu
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 1 (14-ounce or 16-ounce / 400-454g) block of extra firm tofu; 4 teaspoons neutral-flavored oil, (such as grapeseed oil); 1 teaspoon kosher salt; 1 teaspoon ground cumin; ½ teaspoon garam masala; ¼ teaspoon cayenne pepper; 1 tablespoon nutritional yeast ((optional)); 8-10 ounces (225-285g) spinach, washed well and tough stems removed; ½ cup (70g) raw cashews, soaked in boiling water for 1 hour (if your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours); 1 ¼ (300 mL) cups water; 2 garlic cloves, (peeled but left whole); 1.5 inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped; 1 serrano pepper, (stem removed (remove seeds and membranes for a mild heat)); 2 small tomatoes, (roughly chopped); ¾ teaspoon kosher salt; 1 tablespoon coconut oil, (or oil of choice); 1 teaspoon whole cumin seeds; 1 medium yellow onion, (diced); 4 cloves garlic, (minced); ¼ teaspoon ground turmeric; 1 teaspoon ground coriander; Freshly cracked black pepper; 1 bay leaf ((optional)); 1 teaspoon garam masala; ½ tablespoon fenugreek leaves, (also known as kasoori methi (optional)); Freshly squeezed lemon juice or lime juice; Chopped cilantro; White rice or Indian flatbread such as roti, (naan, or paratha)

Instructions

Prep:30minCook:45min

Enjoy gourmet restaurant-style Indian food at home with this Vegan Palak Tofu Paneer! A fragrant, creamy spinach curry made healthier with tofu instead of cheese. An easy yet impressive vegan Indian dinner!

Vegan Palak Paneer with Tofu

Nutrition balance score

Ingredients

Instructions

Notes

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